From an ingenious vessel created to appeal to consumers who want to eat cereal on the go, to a new lineup of healthy yogurt and cheese snacks for kids from PepsiCo and the launch of Party Milkshake biscuits from Fox’s, BakeryandSnacks has scoured the...

The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.

As consumers increasingly opt to follow a healthy lifestyle, they are demanding more gluten-free, low-carb, whole grain, organic and paleo diet products. However, there will always be a way to find an excuse to give in to indulgence, especially when it...

Love Good Fats will be rolled out in Whole Foods stores across the US at the beginning of 2019 to capitalize on the growing popularity of the ketogenic (‘keto’) diet that sticks to low-carbs, moderate protein and high-fat foods.

Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.

Following the discovery of glyphosate in several breakfast cereals in August, a second round of testing by the Environmental Working Group (EWP) has found the cancer-linked herbicide in a swathe of popular oat-based cereals and snacks marketed to kids.

The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.

Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.